Frangipane mince pies have a sweet pastry shell filled with mincemeat and topped with almond frangipane and flaked almonds. These individual Christmas treats are a combination of traditional mince pies and Bakewell tarts. They are delicious served warm or cold, on their own or with whipped cream or brandy cream.
Frangipane topped mince pies are a perfect make-ahead recipe making it easier for you to plan your festive baking. After being frozen they will be just as good as the day they were baked.
Share them with family and friends with a glass of mulled wine.
If you have any leftover mincemeat you could use it to make one of these other recipes using mincemeat including traditional mince pies, this lattice topped apple and mincemeat tart, mincemeat slices or sticky mincemeat Chelsea buns.
For other Christmas treats, take a look at this fun chocolate salami, homemade brandy snaps, gingerbread biscuits, rum and raisin fudge, or chocolate dates with crystallised ginger.
The quantities in this frangipane mince pie recipe will make around 24 mince pies.
See the recipe card below for detailed list of ingredients and instructions.
Pastry ingredients
- Flour - use plain flour.
- Butter - use chilled butter straight from the fridge. You can use either salted butter or unsalted butter depending on your preference. You could substitute a plant based margarine if you prefer.
- Caster sugar - this will add a slight sweetness to the pastry but can be omitted if you prefer.
- Water - use just enough cold water to bind the pastry dough.
Filling ingredients
- Sweet mincemeat - you can use homemade mincemeat or ready made mincemeat.
Frangipane topping ingredients
- Butter - remove the butter from the fridge before starting to mix the frangipane so that it softens a little.
- Caster sugar
- Egg
- Ground almonds
- Almond extract or essence
- Flaked almonds - to decorate.
How to prepare
Prepare the pastry, roll out and line a twelve hole tart tin.
I have included instructions for making sweet pastry without eggs, but you could use traditional shortcrust pastry or pâte sucrée.
Prepare the almond frangipane.
Place a small amount of mincemeat in the base of each pastry circle, leaving space to add the frangipane topping.
Spread the frangipane over the mincemeat and sprinkle with flaked almonds.
Bake
Bake in the centre of a preheated oven at 200℃, 400℉, gas mark 6 until slightly golden and firm. This is likely to take around 15 to 20 minutes.
Tips
- If you wish to save time you could use a pack of ready made pastry instead of making your own.
- Leave the butter for the pastry in the fridge until you are ready to use it as it I easier to make pastry using chilled butter.
- Remove the butter for the frangipane from the fridge to let it warm slightly and soften so that it is easier to mix with the sugar.
- The pastry can be made ahead of time and can be stored in the fridge or frozen.
How to serve
- Serve either warm or cold. The frangipane topped mince pies can be reheated.
- You can enjoy them either on their own or with a spoonful of whipped fresh cream, brandy cream or custard.
- Dust with icing sugar for a Christmassy look.
How to store
- The frangipane mince pies can be stored in an airtight container for 2 to 3 days.
- They can also be frozen. Defrost at room temperature and then store in an airtight container.
Other Christmas recipes
- Traditional English Christmas cake17 Hours 10 Minutes
- Vegetarian mince pies (without suet)1 Hours 50 Minutes
- Brandy snaps50 Minutes
- Chocolate salami2 Hours 45 Minutes
Frangipane mince pies
Ingredients
For the pastry
- 225 g plain flour
- 112 g butter
- 50 g caster sugar
- Water
For the filling
- 24 tsps mincemeat
For the frangipane topping
- 100 g butter
- 100 g caster sugar
- 1 egg
- 100 g ground almonds
- ½ tsps almond essence
- 4 tablespoon flaked almonds
Instructions
To prepare the pastry
- Measure the flour, butter (chilled) and sugar into a food processor and pulse. Add water a little at a time and pulse again. Add more water if necessary and pulse again until you have added enough water to bind the pastry dough. If you don't have or don't wish to use a food processor, weigh the flour, butter and sugar into a large bowl and rub in using your fingers until it resembles crumbs. Add water a little at a time, stirring regularly until you have added enough water to bind the pastry dough.
- Roll out on a lightly floured board. Cut into circles using a pastry cutter or a glass and use the circles to line a tart tin.
To prepare the frangipane
- Place the softened butter and caster sugar in a bowl and cream together.
- Add the egg, ground almonds and almond essence and beat using an electric mixer or by hand until mixed.
To assemble
- Place a small amount of mincemeat in the base of each pastry circle. Don't be tempted to add too much mincemeat as it may seep through the frangipane topping while in the oven. Aim for just enough to cover the base of the pastry.
- Spread the frangipane over the mincemeat making sure that the mincemeat is filly covered and the frangipane is sealed against the pastry. Add just enough frangipane to cover the mincemeat so that you have enough for them all. Add any leftover frangipane once they are all covered.
To bake
- Bake in the centre of a preheated oven at 200℃, 400℉, gas mark 6 until slightly golden and firm. This is likely to take around 15 to 20 minutes.
Video
Notes
- If you wish to save time you could use a pack of ready made pastry instead of making your own.
- Leave the butter for the pastry in the fridge until you are ready to use it as it I easier to make pastry using chilled butter.
- Remove the butter for the frangipane from the fridge to let it warm slightly and soften so that it is easier to mix with the sugar.
- The pastry can be made ahead of time and can be stored in the fridge or frozen.
- Serve either hot or cold. The frangipane topped mince pies can be reheated.
- You can enjoy them either on their own or with a spoonful of whipped fresh cream, brandy cream or custard.
- The frangipane mince pies can be stored in an airtight container for 2 to 3 days.
- They can also be frozen. Defrost at room temperature and then store in an airtight container.
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